Apprentice Resource

National Apprenticeship Training Program Resource for Cooks

Entering a professional kitchen can be overwhelming, but the American Culinary Federation (ACF) and American Technical Publishers (ATP) are making it easier for restaurants, companies, schools, military bases and educational facilities to train young cooks to be sous chefs.

The National Apprenticeship Training Program for Cooks outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and ACF’s Education Foundation Apprenticeship Committee. The book covers related instruction aligned to the 10 ACFEF apprenticeship stations:

Steward Station

Breakfast Station

Vegetable, Starch and Pasta Station

Fabrication Station

Broiler/Char-Grill Station

Soup & Sauce Station

Pantry & Cold Food Station

Cooking Techniques Station

Baking & Pastry Station

Supervisory Development Station

Each section includes several features to make learning easier, from production tips to procedures to interactive media clip icons. Step-by-step photos, key terms and checkpoints help learners understand the key components of each station. The interactive CD-ROM includes the following special features: